Wisconsin Potato and Vegetable Growers Association

Spicy Purple Potato Salad

Spicy Purple Potato Salad

4 from 1 vote
Course Salad, Side Dish


  • 2 lbs purple potatoes
  • pinch salt
  • 1 tsp white vinegar
  • juice of two limes
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp paprika
  • 1 cup yellow bell peppers diced
  • 1 small jalapeno minced
  • cup cilantro chopped
  • ¼ cup olive oil
  • cumbled queso fresco


  • Cook 2 pounds small purple potatoes in salted boiling water with 1 teaspoon white vinegar until tender, about 12 minutes; drain. Halve or quarter the potatoes and toss with the juice of 2 limes, 1 teaspoon ground cumin and ½ teaspoon each dried oregano and paprika. Add 1 cup diced yellow bell peppers, 1 small minced jalapeno, ⅓ cup chopped cilantro and ¼ cup olive oil. Season with salt and toss. Top with crumbled queso fresco.
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